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| Vegan crêpes |
I wrote a post a few years ago about my go to pancake recipe which is one of the most popular on my blog and has again had a lot of interest this year as we head for pancake day or Shrove Tuesday tomorrow. The lovely Pippa Kendrick tried out my recipe last week and used gluten free flour - it worked a treat! You can see her creations on her blog The Intolerant Gourmet here: http://www.theintolerantgourmet.com/journal/2014/2/25/maple-syrup-pancakes-gluten-free-dairy-free-egg-free-vegan.html
Ingredients
1 1/2 cups plain flour
1 cup non dairy milk
1 cup water
2 tbsp vegetable oil
Method
1. Place all the ingredients in a small batter bowl and whisk until frothy.
2. Lightly oil a small frying pan (I love my 20cm saute pan for crepes) and run a paper towel over it to remove excess oil. Heat the pan until very hot.
3. Pour in the batter and swirl the pan to coat the bottom of it evenly. Cook until small bubbles pop all over the surface and the edges are beginning to curl slightly.
4. Flip over the crepe using a silicone scraper, and cook on the other side until lightly golden spots appear ( you have to check underneath it).
5. Slide onto a plate and repeat. You can keep the cooked crêpes warm in the oven with greaseproof paper between the layers if you wish.
Serve with sweet or savoury fillings as required.
